4 cups chicken broth
2 large eggs
1 to 2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon sesame oil
2 tablespoons chopped green onions
Bring the chicken broth to a gentle simmer in a pot
Mix cornstarch with water in a small bowl until smooth
Stir the cornstarch slurry into the simmering broth
Add salt and white pepper
Reduce heat to low
Beat the eggs in a bowl until well mixed
Slowly drizzle the beaten eggs into the soup while stirring gently in one direction
Stir in sesame oil
Remove from heat
Top with chopped green onions
Serve hot